Photo: Toasted Couscous Salad Recipe
Ingredients
Vinaigrette:
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1/4 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/3 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Couscous:
- 4 cups low-sodium chicken broth
- 2 cups couscous
- Kosher salt
- 1 1/2 cups cherry tomatoes, quartered
- 3/4 cup crumbled feta
- 1/4 cup rough chopped fresh Italian parsley
- 4 scallions, finely sliced
- 1 hothouse cucumber, seeded and chopped
- 1 small red onion, diced
Directions
For the vinaigrette: Combine the vinegar, honey, mustard and garlic in a large bowl. While whisking, drizzle in the olive oil so it lightly emulsifies. Season with salt and pepper and set aside.
For the couscous: Heat the chicken broth in a pot over medium-high heat. Set another large pot over high heat and add the couscous. Allow the couscous to brown while you toss and stir it, about 5 minutes. When it is done it will be lightly browned and fragrant. Season the couscous with salt. Add the heated chicken broth to the couscous and shut off the heat. Cover and allow to stand for 5 to 7 minutes. Remove the lid and fluff the couscous with a fork.
Add the chopped vegetables to the vinaigrette and toss to coat everything evenly. Fold in the couscous and serve.
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By jentin21_12872838
Seattle, 87
on September 30, 2012
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This salad was easy, tasty, but really wasn't anything special. I'll probably make it again for a quick side, but don't consider it a recipe that I'll reach for if I want to impress. It called for WAY too much couscous, so I'll probably half the quantity if I make again. Take note, the recipe doesn't indicate when to put in the feta in the description. I forgot the feta until the salad was on the table. Don't forget the feta- it is the key ingredient!
By LKMENDEL
on September 02, 2012
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This is a great recipe! Simple to make, but has deep and complex flavor. The parsley add a fresh flavor. Love the toasted couscous, I had never tried that before. I'd use it as a side dish or add chicken to it. Its wonderful, I made it just as the recipe stated, and served it with grilled chicken. It was a hit, and I'm looking forward to the leftovers!
By jbookerff_9288996
Salida, CA
on February 23, 2012
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Very tasty and fresh. I plan to sub the parsely with basil the next time to add a different twist. Great as a side dish with Chicken. We had steamed aspargus as a vegetable. It was great combination for a meal.
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